Description
Dive into the delightful world of dessert with Emma’s Snickerdoodle Cheesecake Bars! These treats are a magical blend of creamy cheesecake and soft snickerdoodle cookies, topped with a cinnamon-sugar sprinkle that dances on your taste buds.
Ingredients
Scale
- 1 ½ cupsgraham cracker crumbs (about12full-size grahams)
- ½ cupchopped pecans
- ¼ cupgranulated sugar
- ½ cupunsalted butter, melted
- 2packages cream cheese, softened (8 ounceseach)
- ¾ cupgranulated sugar
- 2large eggs
- 1 teaspoonvanilla extract
- ½ teaspooncinnamon
- ¾ cupunsalted butter, softened
- 1 ½ cupsgranulated sugar
- 1large egg
- ¾ teaspoonvanilla extract
- 1 ½ teaspoonbaking powder
- ¼ teaspoonkosher salt
- 2 cupsall-purpose flour
- ¼ cupchopped pecans
Instructions
- Prepare the crust: Preheat theovento 350°F (175°C). Combine graham cracker crumbs, pecans, sugar, and melted butter in a bowl. Press evenly into the bottom of a lined 9×13 inch baking pan.
- Make the cheesecake filling: Blend cream cheese and sugar until smooth. Add eggs, vanilla, and cinnamon; mix until creamy. Pour over crust.
- Assemble the snickerdoodle layer: Cream butter and sugar until fluffy. Add egg, vanilla, then dry ingredients. Fold in pecans.Spoonover the cheesecake layer.
- Add topping and bake: Mix sugar and cinnamon for the topping and sprinkle over. Bake for 35-40 minutes until the top is golden. Cool before slicing.
Notes
Allow all refrigerated ingredients to reach room temperature for smoother mixing.Chill the bars before slicing for cleaner cuts.Experiment with different nuts orspiceslike nutmeg for a twist.
Nutrition
- Calories: 300
- Sugar: 18
- Fat: 18
- Carbohydrates: 35
- Protein: 4